Yield: 6 Servings
|3 \N||Egg whites|
|3 tablespoons||Cold water|
|1 cup||Castor (granulated) sugar|
|1 teaspoon||Vanilla essence|
|3 teaspoons||Cornflour (cornstarch)|
|\N \N||Kiwifruit; strawberries, etc|
|\N \N||Whipped cream|
Beat egg whites until very stiff, add cold water and beat again. Add castor sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on a greased tray and bake at 150C (300F) for 45 minutes then leave to cool in the oven.
For serving you top the whole thing with whipped cream. You can do this bit ahead and it will help soften the top of the pavlova and make it like marshmallow right through. Just before serving decorate the cream with fresh fruit. Of course many Kiwis use kiwifruit. Strawberries are nice. So is a mix of well drained crushed pineapple topped with grated walnuts.
Passionfruit is also nice.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .